Sopressa Penne


  • 100g DON® Sopressa, cut into thick strips
  • 4 Roma tomatoes, quartered
  • 80ml extra virgin olive oil
  • 250g penne pasta
  • 80g artichoke hearts, cut into smaller pieces
  • 100g English spinach
  • Shaved Parmesan to serve

Sopressa Penne

Ready in

Not everyone loves long pasta and not everyone loves bacon. Solution? Penne pasta with Sopressa. Tastes just as good (if not better) and is super easy to make!



  1. Preheat oven to 180°C. Coat tomatoes in half the olive oil and roast for 15 minutes. Set aside to cool.
  2. Cook pasta according to pack directions, or until ‘al dente’.
  3. Drain the pasta and rinse in cold water.
  4. In a frypan, heat the remaining oil and sauté the artichokes and tomatoes.
  5. Fold in the spinach until just wilted and toss in the DON® Sopressa.
  6. Add the pasta and season to taste. Mix until well coated.
  7. Serve with shaved Parmesan.